Vegetable Pakora (4) (v) Recipe

Prep vegetables

Thinly slice the onion, julienne the potato into matchsticks (about 2–3 inch strips), thinly slice the bell pepper, wash and shred the spinach, finely chop cilantro and green chili. Pat the potato strips dry with a towel to remove excess moisture.

Make dry mix

In a large mixing bowl combine gram flour, rice flour, carom seeds, crushed cumin, red chili powder, turmeric, garam masala, and salt. Mix thoroughly so spices are evenly distributed.

Combine batter

Stir in baking soda into the dry mix. Add cold water gradually (start with 1/2 cup) and whisk or stir to a thick dropping consistency — thicker than pancake batter but fluid enough to coat vegetables. Adjust with remaining water (up to the 3/4 cup) so batter clings to vegetables. Let batter rest 5 minutes.

Mix vegetables into batter

Fold the sliced onions, potatoes, spinach, bell pepper, chopped cilantro, chopped green chili (if using), and 1 tsp lemon juice into the batter until all pieces are well coated. Taste a small bit of raw batter for seasoning (do not eat raw gram flour; instead heat-fry a teaspoon to test), and adjust salt or spices if needed.

Heat oil

Pour oil into a deep pan or wok to a depth of about 2–3 inches and heat over medium-high until it reaches 350°F (175°C) or a small batter drop sizzles and rises steadily to the surface.

Fry pakoras

Using a spoon or your hand, drop golf-ball-sized mounds (about 2 tablespoons batter with vegetables each) into the hot oil without overcrowding. Fry in batches, turning occasionally, until golden brown and crisp, about 4–6 minutes per batch depending on size. Adjust heat to maintain oil temperature so pakoras cook through without burning.

Drain

Use a slotted spoon to transfer cooked pakoras to a plate lined with paper towels to drain excess oil. Keep pakoras warm in a low oven (about 200°F / 95°C) while frying remaining batches.

Serve

Transfer pakoras to a serving plate, squeeze a little extra lemon if desired and serve hot with tamarind and mint chutneys.

Combine tamarind concentrate and 1/2 cup water in a small saucepan. Add jaggery (or brown sugar), roasted cumin powder, red chili powder, and salt. Bring to a gentle simmer over medium heat, stirring so jaggery dissolves. Simmer 3–5 minutes until slightly thickened. Taste and adjust sweetness or salt. Let cool to room temperature; transfer to a small bowl for serving.

In a blender, combine fresh mint leaves, cilantro leaves, green chili, ginger, lemon juice, salt, and 2 tablespoons cold water. Pulse to a smooth yet slightly coarse paste, adding an extra teaspoon of water if needed to reach a spoonable consistency. Taste and adjust lemon or salt. Transfer to a serving bowl.